This Southern-style cornbread is blissfully easy to prepare thanks to a few store-bought ingredients like frozen broccoli and corn muffin mix. Make this cornbread muffin recipe for an easy barbecue side or a festive dinner bread.
Combine first 4 ingredients in a large bowl; make a well in center of mixture.
Stir together eggs and butter, blending well; add to broccoli mixture, stirring just until dry ingredients are moistened. Spoon into lightly greased mini muffin pans, filling three-fourths full.
Bake at 325° for 15 to 20 minutes or until golden. Let stand 2 to 3 minutes before removing from pans.
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